Chef Haim Dadi – The Dream Concrete

Since he was very young, Haim Dadi knew what he wanted to do. His parents had a restaurant in Israel and whenever he visited their place – as a child – he loved the hustle and bustle, the aromas, the sounds of the patrons.  He is currently Chef/Partner of 18 Restaurant on 81st Street and 2nd Avenue. I’ve watched and followed him through every area of his restaurant and – as amiable as he is outside the cooking area – it is in the kitchen that he truly comes alive as he cooks, as he talks to his staff, as he experiments with more delicious ways of preparing his fare.

I spoke to Chef Haim recently to find out what makes him tick, what it is that spurs him on. Twenty five years ago he opened his first restaurant in Beersheva with his brother, serving mostly shawarma and a few other grilled items. Three years later, he arrived in New York and opened his first venture in Forest Hills – Tel Aviv Haktanah, though very successful he did not get along with his partner.

He left for a place in Manhattan called Shelanu, which eventually evolved into Mr. Broadway. It started out with a limited Israeli menu, yet considering the demographics in and around its location, it did not work too well. Over a period of seven years they slowly introduced various new types: deli, Chinese, shawarma and sushi. With the addition of all those cuisines Mr. Broadway, soon had one of the largest menus in Manhattan. With very moderate prices and the rich selection they expanded over the years and became a very successful venture, a fixture of the New York kosher Scene.

About a year ago, Chef Dadi was ready for bigger challenges. Together with Sidney Cohen he opened up 18 Restaurant on the premises of what used to be the high end Turquoise. In spite of the high quality of its servings, Turquoise had become a victim of the new recession.

Walking into 18, with its turquoise wall and aquarium, opposite an antiqued stone wall and red fixtures, gives the impression of an upscale expensive place. A quick look, however, at the menu immediately dispels the notion of “expensive.” The food served here is of higher quality than at his former place and in the year since they’ve opened they managed to gather a faithful following that fills the restaurant every day at lunch and dinner. The sushi is superb, and coming from someone who never touched fish until two years ago, someone who never thought he’d ever taste sushi, you can take it as very high praise indeed. I can never resist ordering Chef Haim’s Yemenite Meat Soup, or his juicy hamburgers. He doesn’t serve exotic dishes, instead he specializes in a wholesome array including Eastern European, Mediterranean, sushi and deli selections. He envisions 18 as a purveyor of high quality food at reasonable prices and… the concept works!

As a young child, Haim Dadi had a dream; as a man, he’s made the dream concrete!

CS

This Week’s Events…

The $32.00 Prix Fixe Special Menu at 18 Restaurant continues:

240 East 81st Street, New York - (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PRIX FIXE MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item ordered, not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Prix Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

With the Nine Days fast approaching, tonight’s cooking demo by Lévana features:

Monday, July 25th

The meatless feast. Gluten-free

The nine days are almost upon us. Thank Goodness we hear less and less grumbling about being “limited” to meatless dining: Incidentally, this is the way we eat at home all week, so no hardship here, only delicious treats, with sizzling international flavors.

• White gazpacho
• Artichokes and carrots in lemon sauce
• Mock crab cakes with red pepper coulis
• Linguini with roasted cauliflower and bread crumbs topping
• Green fruit salad
• Pecan lace cookies.

Click Here to Register!

Enjoy 18 Restaurant and Lévana’s Dinner and Show, gentle reader.

CS

The Kosher Scene’s Prix Fixe Special at 18 Restaurant

It’s summer and you don’t feel like cooking every evening, besides the kids are likely in camp and it’s just the two of you at home. Why not let someone else do the cooking and avoid the preparation time and the cleanup? Of course, you want reasonable prices, so… with the lazy days of summer in mind we bring you (starting on July 18th):

18 Restaurant

240 East 81st Street, New York - (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PREFIX MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

Photo by: seamlessweb.com

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Pris Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

CS

This Evening’s Two Hour Internet Radio Show And a Recipe…

Last Wednesday’s live broadcast from Gotham Wines and Liquors‘ 8th Annual Wine Extravaganza, held at the West End Institutional Synagogue. We had some great guests on that show and made new friends. Unfortunately the .mp3 file got trashed, so we never got a chance to hear it the actual broadcast. Tonight’s show will focus on wine and food. Our guests will be several kosher winery spokesmen and distributors, then at the last half hour we will talk to Chef Jeff Nathan, Chef/owner of Abigael’s on Broadway.

We will discuss the reasons for the 4 cups of wine and other Pessach customs, we will hear about their selections from the various wineries, while Chef Jeff will explain the whole concept of the New Jewish Cuisine, which he made into a wildly successful series on Public Television. We will also talk about his journey to become a successful restaurateur and what Abigael’s is planning for Passover.

Please listen in to The Kosher Scene’s Show, this evening at 6:30pm to 8:30pm Eastern Time,

The first cookbook Jeff Nathan published – in 2002 –  Adventures in Jewish Cooking, included some great recipes that can be made on Passover. Here is one I intend to savor on the last day of Pessach, when I finally do eat gebroks. It will go perfectly with a glass of  Psagot Cabernet Sauvignon 2009

Veal Chops Milanese with Tomato Salad and Arugula

In Milan, you’ll find golden-crusted veal chops so big they fill your plate. Before being cooked, they are pounded while still on the bone. This creates wide flaps of meat to allow for more crispy coating that everyone loves. A combination of matzo flour, matzo meal, and matzo farfel is my secret to creating a crunchier crust than is possible with bread crumbs alone. Using matzo also opens up the possibility of enjoying this dish right through Passover week. You will need a very large, 12-14 inch skillet to cook both chops at once. Of course, if you have two such skillets, you can invite a couple of friends over for dinner, doubling the amount of tomato salad.

Ingredients

• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 ripe tomatoes, preferably 1 red and 1 yellow, seeded and cut into 1/2 inch dice
• 1 tablespoon fresh basil, cut into thin ribbons
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper to taste
• Two twelve ounce bone-in veal chops, about 1 inch thick, trimmed of excess fat
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup matzo flour (also called matzo cake flour)
• 2 large eggs, beaten with 2 teaspoons water
• 1/2 cup matzo meal
• 1/2 cup matzo farfel
• 1/2 cup olive oil (regular or extra-virgin)
• 6 ounces arugula, washed and dried, torn bite-sized pieces.
• Lemon wedges, for serving

Directions

1. Position a rack in the center of the oven and preheat the oven to 400 F.
2. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the veal.
3. Place the chops between sheets of plastic wrap or wax paper. Using a heavy mallet or rolling pin, pound the meaty part of each chop until it’s about 1/2 inch thick, to create chops with a thinner flasp of meat attached to the rib bone. (In Milanese restaurants, the veal is pounded even thinner and wider, but at home, practicality demands that you pound the veal to a size that will allow two chops to fit into the skillet.) Season the chops with salt and pepper.
4. Place the matzo flour in a shallow dish, the beaten eggs in a second shallow dish and the matzo farfel in a third shallow dish, Coat each veal chop with matzoh flour, then the egg wash, and then the matzoh meal.
5. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the chops and cook, turning one, until golden brown, about 5 minutes. Place the browned chops on a large baking sheet. Bake until they feel firm when pressed in the center, 8 to 10 minutes.
6. Just before serving, add the arugula to the tomato salad and mix. For each serving place a chop on a dinner plate and heap the tomato salad on top. Serve immediately with a wedge of lemon.

Just like his other book (which we reviewed) and has become one of my favorites, this one is also chuck full of mouth watering recipes which I can’t wait to try.

Enjoy, gentle reader, enjoy!

Kaizen! Perfection at Prime Ko

Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 - (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

We enjoyed a cleansing, refreshing Borgo Reale Pinot Grigio 2007 as we waited for our next course, a medley of kobe chopped beef dishes. We sampled Kobe Meatballs with ground ginger and garlic in miso sesame sauce, spicy Kobe Pizza - crispy dough, house made marinara topped with chopped salad & chopped wagyu. Wagyu Beef Sliders – a mini kobe hamburger with spicy aioli and teriyake sauce – completed this tasty Americanized trio.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown,  came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR

More Superbowl Specials…

SYR and I spent such a wonderful evening last night with Sidney and Tammy Cohen at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400). It was worth braving the cold and ice to have the opportunity to shmooze with them.  The restaurant was hopping with the evening crowd, who also ignored the weather to get a consistently great meal at 18. Tammi and her husband are so friendly and have such good business and food sense, it was great to see their restaurant thriving.

I had to have the Yemenite Meat Soup again, aside from the perfect weather conditions it’s just too good to pass up (this is winter comfort food at its best!). I’ve tasted this soup at a few well known establishments and I can assure you none came even close.

18‘s got a new sushi chef from NOBO.  I dont know what magic this guy puts int0 his sushi and sauces, but they were extraordinary. We  had his sushi roll and a  shredded fish salad, they tasted sensational. Considering that until 14 months ago I did not even touch anything remotely resembling a fish, you can believe this is very high praise!

If, unlike me, you are not into Indian food, 18 Restaurant is having their own Superbowl Special:

Colorful and delicious

• 10 ASSORTED OVERSTUFFED DELI SANDWICHES
• 10 ASSORTED SUSHI ROLLS
• COLESLAW, PICKLES, POTATO SALAD
• 30 ASSORTED MINI POTATO KNISHES, HOT DOGS IN BLANKET, MUSHROOMS IN PUFF DOUGH

$199

Now that they have their Liquor License,  18 Restaurant will – every motzey Shabbat (open from 8:00 pm to midnight) – give you a free glass of wine with dinner.

Warm and friendly

We raved about 18 Restaurant‘s food before, having revisited this eatery, we still rave about it. The sushi is superb, the soup is delicious and will warm your bones on any cold winter day, their hamburgers are in a class of their own. Why not give them a try? If this isn’t one of your favorite kosher restaurants already, it soon will be!

CS

Natural Village Cafe

Warm, welcoming, classy, delicious… these four words give us a faint idea of my impressions of Natural Village Cafe (2 Avenue I – across from Shoprite Supermarket – Brooklyn, NY 11218; Tel: 347.492.5337 or 347. 417.6424). The restaurant is cholov Yisroel and pas Yisroel, with a mashgiach temidi and under the certification of Harav Meir Goldberg of the Va’ad Hakashrus d’Flatbush.

Upscale atmosphere, organic fare, beautiful and healthy in every possible way...

Nina Shapir, who presides over this eatery is truly a fascinating personality, the personal journey that changed her life and motivated her to open this establishment is full of commitment and dedication.

Fourteen years ago, Mrs. Shapir – a very young mother of three – found herself sick and unable to move, unable to cope. It was not a question of being financially overwhelmed, any such concerns were well taken care of. Medical tests and treatments produced no positive results, on the contrary things inexplicably kept getting worse. She met Harav Chay Azoulay, from Herzliya, who told her the real malady was not physical but rather one that affected her neshama. After some thought, trying to make sense of Rav Azulay’s words, she went on a detox diet with the help of healthfood stores, intent on ridding herself of all negative energies. This decision was followed by six very hard weeks before she saw any measurable improvements but soon after she was her old active, curious, intelligent, enterprising self again.

At this stage, Nina decided to help others who, though similarly afflicted, may not be aware of the real source of their health troubles. She went on to study Healing Arts at The School of Natural Healing in Utah from which she graduated. Seven years ago her first organic restaurant opened its doors. Her partner, however, was not frum and it proved frustrating eventually Nina bought her out. In 2008 she moved to the present location which combines her personal philosophy, her exquisite sense of aesthetics and the true love of a foodie for superb fare. She also has an an office adjacent to the restaurant where she treats the many in search of natural healing.

The restaurant sports geometric patterns on its walls and ceiling, with warm earth tones that give us a clue to the owner’s style and personality. Chef Bobby Brabaloni is a graduate of the Culinary Institute of America – America’s foremost Culinary School – a fact which becomes obvious when you see the presentation, smell the aromas and taste the wonderful flavors.

My companion and I started our early dinner with a dish of Stuffed Mushrooms…

Stuffed Mushrooms

It consists of white mushrooms with sauteed onions, creamy pesto sauce, melted mozzarella and feta cheeses with a kick of chopped parsley. It was a perfect opener to a memorable meal.

We segued with their Village Pizza…

Village Pizza

It came in a sesame crust, red onions, mushrooms, two types of mozzarella cheese and their very own red sauce. I know pizza, I’m a pizza addict and I must confess this one ranks among my favorites. My companion also found it delicious.

Next we had their Salmon Salad…

Salmon Salad

A superbly tasting salad fresh romaine lettuce, tomatoes, cucumbers, grilled salmon, pan sauteed red inions, cherry tomatoes, mushrooms with a subtle teriyaki sauce. A fitting crown to our meal!

Wholesome food, warm ambience, reasonable prices, a nice bakery on premises… I know I’ll be back again and again.

CS

Shalom Bombay

Say Namaste as you enter Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124) this exotic Indian adventure.  Above your head flows the Ganges – the life force of a nation. The environment is earthy with touches of scrolled ironwork wall pieces, and the tables are set simply- as all guests are welcomed with an introductory taste of a dish called Papri Chaat, complements of the house.

Papri Chaat

It consists of crispy crackers served with chopped potatoes, onions, parve sour cream and tamarind sauce – served cold. Mildly spicy and flavorful, it set the stage for the rest rest of the meal.

SYR and I washed and sampled their breads. SYR adored the warm, fresh from the oven Tandoori Paratha bread (a multi-layered flat whole wheat bread), while I had their just baked Onion Kulcha. Both were superb!

SYR chose a Chicken Tikka Masala, while I had their Tawa Chicken. Hers was made with barbecued chicken cooked in tomatoes and onion. Very flavorful, a bit spicey, but definitely interesting.

Tawa Chicken

Having grown up in Uruguay, I am more used to spicy food and my Chicken Tawa came with boneless pieces of chicken served with onion, bell peppers and spices. I liked it!!

We then shared their Vegetable Pakoras…

Vegetable Pakoras

…an assortment of deep-fried spinach, eggplant, cauliflower and potatoes. Frankly, cauliflower was never a favorite of mine, yet… fresh deep fried is just so good when it’s done right.

We segued with their Mixed Kabab Tandoori Platter…

Mixed Kebab Tandoori Platter

It comes with an assortment of lamb, beef and chicken kababs marinated and roasted in a clay oven. We both found the various meats flavorful, tender  and wonderfully spiced.

SYR enjoyed a 2009 Herzog Selection, Chateneuf Rouge. A semi sweet, mildly fruity but dry enough wine that amply complimented her dishes. I had the 2007 Galilee Hills Segal Fusion (with 60% Merlot, 20% Cabernet Franc and 20% Sauvignon Blanc), with a somewhat smoky undercurrent and lots of fruitiness, I found it a perfect companion to these spicy foods.

We both finished our meals with their exotic desserts, SYR had the Rice Pudding, served with almonds, pistachios and raisins, which she found unusually tasty. I had the Moong Daal Fudge dessert – mashed lentils cooked with sugar and nuts – it was just sweet enough without being overpowering.  Kind of likea sweet version of kishka- nice and very tasty, I wish it had been a bit creamier though.

It was a great meal, coupled with good wines and great decor. We just have to come back for more, but next time I plan to have some of their Indian beers. I hear the Kingfisher is unusually tasty, spicy… just made for these type of food!

Don’t wait for monsoon season to try this superb gastronomic delight; it’s sure to become a fast favorite when you’re ready to curry favor with family and friends or spice up your evening out.

CS

Royal Persian Grill

Efraim Azari, owner of Royal Persian Grill (192 West Englewood Avenue; Teaneck, NJ 07666; Telephone: 201-833-1555) has an inspiring personal story which explains his evolution into the kosher restaurant business.

Originally from Teheran, Efraim emigrated to Israel with his family, when he was just a child of 4. He grew up in a Tel Hashomer kibbutz. as left wing as it gets. Raised on  ideology which stipulates that religious people were untrustworthy,  superstitious and downright foolish, he focused his energies on an enlightened worldly consciousness, athletic healthy body, excelling in karate and other martial arts.

Thirteen years ago, Efraim emigrated to Miami, with his wife and youngest son, where he built a large successful business. One day, his son informed his parents of his decision to become a ba’al tshuvah. Efraim and his wife were devastated, wondering where they had failed their child; no amount of dissuasion sufficed, he couldn’t be talked out of this folly! Shortly thereafter, another stroke of bad luck befell the Azaris; Efraim severely injured his right shoulder blade. The tear required complicated surgery, the pain was unbearable, and the operation failed. A wounded, tired, exasperated Efraim traveled the world in search of a top surgeon that specialized in his injury… He found one, and scheduled a second  operation, with the hoped that this time it would be successful. His nights were sleepless, excruciatingly painful, filled with channel surfing, Arak and other potables to numb the unceasing pain.

A few short weeks prior to the operation, Efraim’s son – now married and an avreich in a Monsey kollel – invited his parents for a visit. Though his core beliefs and lifestyle hadn’t changed one iota, Efraim couldn’t help but be impressed by the size and scope of the bet knesset and Yeshivat Or Yisrael. Before leaving, his son told Efraim that the Rosh Kollel wanted to give him a bracha (blessing). Little did he know his life was about to change… for ever…

“I hear you tore your shoulder blade,” the Rabbi said. “Yes,” Efraim answered. “And your first operation was a disaster.” “Yes,” Efraim answered. “And you’ve already scheduled a second operation.” “Yes,” Efraim answered. “I have the perfect doctor for you!” said the Rabbi. “With all due respect to the Rabbi I already have a top doctor,” Efraim answered. “You don’t understand, I can recommend THE top doctor to you.” “Please Rabbi, I already scheduled my operation!” “You don’t understand, I can recommend the best specialist for you,” repeated the Rosh Kollel. Again, at the urging of his wife, Efraim acquiesced and let the Rabbi continue. “Give me two hours a day of deep study, learn and thoroughly follow this book – which I’ll give you – on the Laws of Shabbat. Follow it thoroughly, do not pick and choose what’s convenient, or sensible, just follow it thoroughly or don’t waste your time warming a chair here. If you follow everything, the Doctor will cure you.” Reluctantly and again at his wife’s urging, Efraim committed himself to this. That very night, for the first time in almost a year, Efraim slept right, soundly; no pain, no needles, no shocks!

Refreshed, the next morning, he showed up at the Yeshiva, fascinated with the new teachings – revealing a heretofore unknown, undreamed of, world and a new purpose in life. Again that night he slept well, the pain had inexplicably eased up. After a week of refreshing sleep and productive learning, Efraim began to achieve some mobility in his injured arm and shoulder; soon all pain disappeared, full mobility and the use of his arm and shoulder returned. All without surgery… Believe it or not! The Doctor had done his job!!! “I’m a stubborn man,” Efraim says, “I don’t like change, but who can argue with obvious miracles when I experienced the healing in my own flesh?” I truly understood the meaning of Ani Hashem rofecha! – I am the Lord, your Doctor!” And so, the enlightened athlete who stumbled upon the courtyard of the Royal Palace in Monsey, stayed and learned. Four years ago, still dedicating several hours a day to his learning, he opened the Royal Persian Grill.

Royal Persian Grill

What makes the Persian cuisine different from Middle Eastern cooking? At the Royal Persian Grill they use a twenty five herb combo mix, a lot of parsley, cilantro, mind lemon and garlic, not hot spicy like some Israeli dishes, rather more sweet and sour. Rice accompanies many of the selections and is cooked differently than the usual western way. It’s cooked half way, then it gets washed in cold water, finally, it’s steamed. Thus, the kernels stay separated and retain their shape gleam and taste. We sampled one of their very popular Persian dishes. Ghorme Sabzi- a thick beef stew- a Persian cholent – if you will – with rice, red beans and meat. It was earthy and filling. The second Persian favorite was Beef Bamya, a sweet and sour beef stew with okra. It wasn’t ready when we were there and we hope to sample it next time.

We started the meal with their Appetizer Salad Combo.

Appetizer Salad Combo with matbucha, hummus, Romanian eggplant, babaganoush and pikanti eggplant.

We enjoyed this dish with toasted pita covered with oil and zaatar (hyssop). All the salads, like the rest of the of the fare, are freshly made at the restaurant. This salad combo plate tasted very good!

Next, we ordered a very adequate Yemenite Meat Soup. We continued with a delicately seasoned Grilled Chicken Breast…

Grilled Chicken Breast w/fries and roasted Yukon Gold potatoes

Cooked just right, it was tender and juicy, as we sipped a refreshing iced lemon/mint tea.

We finished the meal with a superb Halva Ice Cream…

Halva Ice Cream. Amaaazing!

…and an excellent Baklavah. Yehudis, our waitress, made our meal an absolute delight with her friendly solicitousness. We know we’ll be back!

CS

18 Restaurant

Eighteen ‘s marketing team has an innate business sense predicated by one important rule of the game; know your  customers’ tastes and quickly adapt accordingly. Just open three weeks,  18 is taking off like gang-busters. Inheriting a great restaurant design modified with red accents, its managing team created an upscale, sophisticated 21st century deli, with a few marvelous twists.  They’ve hired a terrific sushi chef from Salt Lake City, who creates one mouth-watering roll after another. Chef Haim Dadi, the main chef,  flips so many fat burgers-to-go, it’s making Popeye’s Wimpy cry (it’s the quality of the meat, baby! They buy top-of-the-line.).  Chef Haim kept the best of the Moroccan-Israeli fare, kept the great fish and salads, and offers a great assortment of grilled steak entrees.

Located where Turquoise used to be, 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), opened its doors barely three weeks ago. We felt a welcoming warmth as soon as we walked in…

...a partial view

We sat on a corner next to the turquoise wall that once made the late Turquoise so distinctive. SYR and I started the meal with their Salt Lake City Sushi Roll.

Salt Lake City Roll, colorful, delicious!

It came with tuna, avocado, cucumber, tempura crumbs, soy glaze and a spicy masago. Neither, SYR nor I have been great fans of sushi BUT this roll was amazing!

We both followed with the Yemenite Soup with Meat.

Yemenite Meat Soup

It comes with potatoes, carrots and meat, its aroma and taste linger on for quite a while. This is a new favorite of mine!

Next we shared a large Israeli Combination Platter consisting of hummus, babaganush, Turkish salad and tahini, we dipped our Morrocan Cigars and the baguettes in it for new combinations of rich flavors. Their delectable Israeli Salad with chopped cucumber, tomato w/parsley, lemon and olive oil proved that fancy ingredients are not always necessary to create wholesome, delicious salads but… freshness is!

Next, SYR had the Eighteen’s Beef Burger, 8 ozs topped with mushroom and sitting on a bed of fried onions inside a brioche bun. It came with sides of a sliced sour pickle and French fries. It looked great, and tasted superb. It was obvious why this particular dish is one of their bestsellers.

I followed with Romanian Tenderloin Steak, it came with fresh grilled peppers and superb Yukon gold mashed potatoes.

Romanian Tenderloin

As I’ve said before, I grew up in Uruguay where steak was an almost daily dinner staple, I know steaks!  This one was tender, very juicy and full of flavor. Even my mother couldn’t have made it any better!

Whatever you do, don’t miss their Yemenite meat soup.  It’s delicioussssssssss! The portions are generous, the prices more than reasonable. What more can you ask?!?

CS